Cowboys & Angels Restaurant & Bar 60 Chattahoochee Strasse

Southern succotash made with diced vine ripe tomatoes, fire roasted corn, blackeyed peas, onions, and sweet peppers mariantated in chipotle line vinaigrette. Served with fried flour tortilla chips.

Marinated pork belly grilled over an open flame and topped with our apple bourbon raisin glaze.

Two wild caught U10 scallops seared and served atop locally ground Nora Mill gouda cheddar grits.

Brimming with chunks of blue lump crab, fire roasted corn, and sweet peppers, rolled in Ritz crumb crust and pan fried until golden brown. Served with our remoulade.

Scratch made smoked gouda and cheddar pimento cheese served with flour tortillas and pickled jalapenos.

Hand sliced green tomatoes battered and fried until golden brown, topped with fire roasted corn and applewood bacon, and served with our remoulade.

A helping of our chicken salad made with our all-natural chicken, relish, red grapes, candied pecans, and our house blend of spices. Served with fried flour tortilla chips.

House fried flour tortilla chips topped with our Cowboy Caviar, pickled jalapenos, scratch made queso, salsa verde, sour cream, and ground steak.

Cup of housemade soup of the day.

Cup of our signature bison chili.

Cup of housemade soup of the day and side garden salad.

Cup of housemade chili of the day and side garden salad.

Seasonal green blend with cucmbers, carrots, vine ripe tomatoes, onions, applewood smoked bacon, and herbed croutons.

Chopped romaine hearts, aged parmesan, applewood smoked bacon, herbed croutons, and our signature house Caesar dressing.

Chopped romaine hearts, vine ripe tomatoes, carrots, bleu cheese crumbles, applewood smoked bacon, and our blue cheese dressing.

Marinated mozzarella, vine ripened tomatoes, pickled peaches, basil chiffonade, virgin olive oil, and our scratch made balsamic reduction.

Seasonal green blend with carrot, onion, feta, fresh seasonal fruit, candied pecans.

House pickled peaches, caramelized onion, pepperjack cheese and apple bacon jam.

Sauteed mushrooms, applewood smoked bacon, and two slices of swiss

Our scratch make smoked gouda and cheddar pimento cheese and house pickled jalapenos.

Apple bacon jam, caramelized onion, applewood smoked bacon, and smoked gouda cheese.

Caramelized onions, sauteed mushrooms, and bleu cheese crumbles.

Strips of applewood smoked bacon, our Georgia grown BBQ sauce, and two slices of cheddar.

A juicy half pound 81/19 ground chuck burger served just how she is on a brioche style bun with a full garden.

Marinated pork belly grilled over an open flame, topped with our apple bourbon raisin glaze and served on a brioche bun.

Our scratch made chicken salad, crispy lettuce, and vine ripe tomatoes on Texas Toast. Served with crunchy dill pickles.

USDA choice ground steak, caramelized onion, sauteed mushrooms, and plenty of swiss packed in a fresh roll.

A juiicy bison brat topped with our signature bison chili and cheddar cheese on a fresh roll served with crunchy dill pickles.

Our blue lump crab cake pan seared until crispy and served on a brioche bun with crisp lettuce, vine ripe tomatoes, and our roasted remoulade.

All natural chicken breast fried golden brown and topped with our Georgia grown BBQ, applewood smoked bacon, and two slices of sharp cheddar cheese. Served on a brioche bun with a full garden.

Smoked gouda and cheddar cheese melted on Texas Toast served with crunchy dill pickles.

A 12oz center cut bone-in pork chip grilled over open flame and topped with our apple bourbon raisin glaze.

8oz center cut Filet Mignon hand seasoned and crowned with mushrooms sauteed in red wine.

Our center cut Filet Mignon crowned with a coldwater lobster tail, broiled perfectly and served with drawn butter.

Our most popular steak. A 14oz well marbled cut seasoned with sea salt and cracked peppercorns grilled exactly how you like it.

12oz cut seasoned with sea salt and cracked peppercorn and seared to perfection.

Our signature bone-in ribeye. A 26oz cut, extra marbled, seasoned and seared to perfection.

Our signature coffee rub on a doeble bone-in New Zealand Elk Chop.

Two catfish fillets battered and fried. Served with crispy fries, sweet corn hushpuppies, and scratch made tartar sauce.

Two fresh, all-natural boneless chicken breasts fried golden brown just the way our Granny taught us.

A wild caught, pan seared rainbow trout fillet served with our citrus cream sauce.

Two juicy all-natural boneless chicken breasts topped with Alabama White BBQ and our roasted garlic and parmesan crust.

Pick any three sides.

An 8oz Atlantic salmon fillet seared to your liking.

Chef's choice of fresh fish flown in weekly.

Four wild-caught U10 sea scallops pan seared and alongside our citrus cream sauce.

One 6oz cold water lobster tail broiled to your perfection and served with drawn butter.

Two 6oz cold water lobster tail broiled to perfection and served drawn butter.

Seared scallops, cold water lobster, and tiger shrimp tossed in a roasted red pepper alfredo and served atop a heaping pile of penne.

Pan made sweet cream alfredo over a heaping bed of penne and topped with all-natural chicken breast and a sprinkle of parmesan cheese.

Six jumbo tiger shrimp served with sauteed onion and sweet peppers, andouille sausage, roasted garlic, and scallions over a healthy portion of our scratch made gouda mac n' cheese.

Get six jumbo tiger shrimp sauteed with onion, sweet peppers, andouille sausage, and fresh garlic in a creamy bacon gravy and served proudly over locally ground Nora Mill gouda cheedar grits.